Improvement in bakers  ovens



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E. W. DITTMANN. Baker's Oven.

No. 222,677. Patented Dec. 16, 1879.

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Bakers Oven.

` No. 222,677. v Patented Dec. I6, 1879.

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No. 222,677. Patented Dec. 16, 1879.

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ERNST V. DITTMANN, OF LEIPSG, SAXONY, GERMAN EMPIRE.

IMPROVEMENT IN BAKERS OVENS.

Specification forming part of Letters Patent No; 222,677, dated December 16, 1879; application filed September l, 1879 patented in Germany, January 19, 1879.

' tion, of my improved bakers oven; Fig. 2, a

vertical longitudinal section on line x w, Fig. 1; Fig. 3, an end elevation, and Fig. 4; a vertical transverse section of the same on the line 1/ y, Fig. 2. Fig. 5 is a sectional plan view on line 1 2, rig. 2.

Similar letters of reference indicate correspondin g parts.

This invention relates to animproved bakers oven, which is heated up jointly by steam and by the gases of combustion of the furnace of the steam-generating boiler, so as to admit of a continuous baking process, be fully within control, and produce a considerable saving in time and fuel and a superior product.

. The invention consists of an oven the hearth- V plate of which is enameled, and heated from below by steam, while the side, back, and top plates are heated by the direct action of the gases of combustion that are drawn over theV same from the furnace of the steam-generatin g boiler. Steam is also admitted to the interiorl of the oven by steam-pipes for supplying the required moisture to the articles to be baked therein.

Referring to the drawings, A represents the oven, which is made entirely of iron plates and supported on a foundation, B, of brick. The foundation B is inclined in the usual manner, the oven partakin g of the saine inclination.

.Below the hearth-plate G of the oven is formed a space, D, by a base-plate, C', and by side and rear plates G2. This space is heated by steam supplied from a boiler. The uppersurface of the hearthplate C is covered with white enamel, for the purpose of easily distinguishing the articles thereon. Abovethe top plate ofthe oven is formed a second space, E, which is inclosed by a brick top arch and by side and rear brick walls. Into the top space E are conducted the gases of combustion from the furnace F ot' the boiler F', said gases providing the top heat for the articles to be baked. The mouth or entrance of the oven is contracted toward the inside and closed by a slidingdoor.

rlhe steam is supplied to the bottom steamspace, C, from the boiler F by a pipe, D. which enters into the same near the mouth ot' the oven. Thepipe D isprovided with avalve for regulating the supply ot' steam.

The boiler F may be arranged in any suitable relative position to the oven, according to the space available for the same. The gases ot' combustion pass from the furnace through a tine, G, to the upper space, E, and beyond the top plate to a flue, G', at the rear part of the oven, thence along the rear Walhand through side iiues G2, along the side walls'of the, oven, and thence to the chimney. and side tlues, G2, however, are arranged at some distance above the hearthplate, so as not to exert too great heat on the articles near the side and rear Walls and cause the burning of the same. The ilues are extended through the inclosing brick walls, and closed by small doors to admit of readycleaning.

The boiler and its furnace furnish not only the required constant bottom heat, but also the less constant top heat for the articles to be baked. This is accomplished with a considerable saving of fuel, and in such a manner that a contin uous working of the oven is possible. The interior temperature is indicated by a thermometer, t, so that the attendant is enabled to keep up the proper temperature in the oven by properly setting the valve of the steam-pipe and damper of the ilue G. y i

This arrangement gives complete control over the oven, and furnishes auniformbaking process throughout, which is not the case with the common ovens, as the heating in the latter, owing to the, method of heating the same, is at first too great, and afterward too weak, so as not to turn out a uniformly-baked product, but one which has partly baked too much and partly too little.

From the steam-supply pipe D branch oft' two valved pipes, D2, which pass through the front brick wall above the mouth of the oven to the interior of the same. The pipes D2 ex tend with a slight upward inclination toward the rear corner ot' the oven, and are open at the rear ends, so as to supply tlierequired moisture for baking. As the steam is emitted from the pipes at the rear part of the oven it has to passV over all the articles before it reaches the mouth and can escape to the outside. The articles are, by the presence of moisture` baked in a superior manner., and with a crisper and more uniform crust.

The waterof condensation passes off through suitable exit pipes at the lowerinost points of the bottom steam-space. The steam may, however, be superheated, if desired, by using an approved superheating apparatus in connection with the boiler.

Having Y' thus described my invention, I claim as new and desire to secure by Letters Patent- 1. rI he combination of an oven made ofrnetal plates and provided with a steam-space below the hearth-plate, with a heating-space formed by an arch above the oven, with a steamgenerator and furnace, and with connecting steam-pipes and iiues to supply steam-heat to the bottom and the heat of the gases of combustion to the top of the oven, substantially as described.

- 2. The combination of a bakers oven, made of metal plates, and provided with a steamspace below the hearth-plate, and with a top space, with a furnace, a connecting` main fine, and with rear and side fines, the latter being arranged above the hearth-plate of the oven, and connected to the chimney, substantially as specified.

3. The combination of a bakers oven with interior steam-supply pipes, which extend at an upward inclination from the front to the rear part of the oven, and are open at the rear 

